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Strawberry Fluffies (Strawberry Crinkle Cookies)

If you’re in a major hurry but you want a delicious strawberry cookie, this is the recipe for you! This is an old-fashioned strawberry fluffy recipe that dates back generations. It starts with a box of cake mix! 

Strawberry Fluffies from Out of the Box Baking

What are Crinkle Cookies? 

These go by several different names. Some folks call them Strawberry Fluffies. Some call them Crinkle Cookies. Some simple call them cake mix cookies. 

Whatever you call them, you’re going to want to make them! And I’m offering you this recipe in my “Short and Sweet” category, which means you won’t have to wade through a lot of text to get the recipe!

So, let’s dive right in. Here’s what you’ll need to make these simple cookies: 

Strawberry Fluffies Ingredients

Strawberry Fluffies from Out of the Box Baking
  • 1 box strawberry cake mix (dry)
  • 1 8-ounce container cool whip
  • 1/2 cup powdered sugar

That’s it! Just three ingredients for these delicious strawberry cookies!

How to Make Strawberry Crinkle Cookies

I prefer the name “crinkle” for these because they do crinkle on top. But here’s how you’re going to make them. 

Preheat oven to 350 degrees Fahrenheit. 

Prepare a couple of baking sheets with parchment paper. 

Place powdered sugar in a bowl and set aside. 

Combine dry cake mix and the whipped cream in a mixing bowl. I used a stand mixer with the paddle attachment but you can use a bowl and spoon if you prefer. Just make sure it’s well incorporated. 

Use a cookie scoop to form balls. Place in the bowl of powdered sugar and toss until coated. Place on baking sheet. 

Place in preheated oven and bake for 12 – 13 minutes or until set. Place cookie sheet on wire rack to cool. 

After a few minutes, transfer cookies directly to the rack to continue cooling. 

Serve and enjoy! 

Store leftovers in airtight container or tightly wrapped in plastic wrap. You can leave these at room temperature. They should stay good for 3 – 4 days. They can be frozen up to two months in a freezer bag. 

These cookies are fluffy, chewy, crispy, and packed full of strawberry flavor. You’re going to be so glad you made them! 

Strawberry Fluffies from Out of the Box Baking

That’s it for this post, friends. Like I said. . .short and sweet! 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!

See this recipe at  

Full Plate Thursday 

Weekend Potluck

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page. 

Strawberry Fluffies (Strawberry Crinkle Cookies)

Strawberry Fluffies (Strawberry Crinkle Cookies)

Yield: 18
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes

strawberry fluffy recipe that dates back generations. It starts with a box of cake mix!

Ingredients

  • 1 box strawberry cake mix (dry)
  • 1 8-ounce container cool whip
  • 1/2 cup powdered sugar

Instructions

    Preheat oven to 350 degrees Fahrenheit.

    Prepare a couple of baking sheets with parchment paper.

    Place powdered sugar in a bowl and set aside.

    Combine dry cake mix and the whipped cream in a mixing bowl. I used a stand mixer with the paddle attachment but you can use a bowl and spoon if you prefer. Just make sure it’s well incorporated.

    Use a cookie scoop to form balls.

    Place in the bowl of powdered sugar and toss until coated.

    Place on baking sheet.

    Place in preheated oven and bake for 12 - 13 minutes or until set.

    Place cookie sheet on wire rack to cool.

    After a few minutes, transfer cookies directly to the rack to continue cooling.

    Serve and enjoy!

    Store leftovers in airtight container or tightly wrapped in plastic wrap. You can leave these at room temperature. They should stay good for 3 - 4 days. They can be frozen up to two months in a freezer bag.

Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 83Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 21mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 1g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

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